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The north of Japan really begins with the prefecture of Fukushima. Located on the Pacific side of the country, Fukushima is the southernmost prefecture within the region known as Tohoku, which occupies the upper end of Japan's main island, Honshu. As with other parts of Tohoku, Fukushima is dominated by great mountains that run through the prefecture. At the center of Fukushima, though, one beautiful area of sudden flatness is seen in the shape of Lake Inawashiro, which possesses some of the clearest waters of any lake in the world.
Those mountains that do much to characterize the topography of Fukushima also help characterize the local cuisine. One of the few crops that thrive at higher altitudes is the hardy buckwheat (soba), and the town of Aizu Wakamatsu, not far from Lake Inawashiro, is noted for the excellence of its soba noodles. Aizu Wakamatsu's other main culinary claim to fame is a form of sashimi that is prepared with thinly sliced horsemeat - ba-sashi - a garlic - and ginger-flavored soy sauce complementing the robust meat flavor. As well as the products of the sea as herring and scallops from its Pacific coast.
One other fine local product of Aizu Wakamatsu is rice, and this goes to make the excellent local sake. In this town, a producer of note is Suehiro Sake Brewery, which has been making Japan's national drink for over a century and a half. To ensure the excellence of the vital rice, Suehiro has contracts with 100 local rice farmers and also helps in planting and harvesting the crop. Within the Suehiro range, choice names to look for are dry Kira and gentle Densho Yamahai Junmai Suehiro, while those hoping for a real sake treat will certainly find it in Suehiro's crisp and admirable Ken. |
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